RECPE: Marinated Grilled Eggplant, Mushrooms & Zucchini

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July 17, 2013 at 8:22 am · Filed under Recipes, Vegetables-Salads-Herbs

When the grill is fired up, try this easy. Grilled Marinated Eggplant, Zucchini, and Portobello Mushrooms from Patsy’s Italian Restaurant in New York City. The restaurant is famous as Frank Sinatra’s favorite restaurant, and is still popular with his family.

RECIPE: MARINATED GRILLED EGGPLANT,
MUSHROOMS & ZUCCHINI

Ingredients For 4 Servings

1 medium eggplant, about 1 pound

3 small zucchini, about 1 pound

2 large portobello mushrooms

Marinated grilled eggplant. Photo courtesy
Patsy’s | New York City.

Vinaigrette Marinade Ingredients

¾ cup extra-virgin olive oil

¼ cup balsamic vinegar

1 peeled garlic clove, minced

1 tablespoon finely chopped fresh basil (about 4 leaves)

Salt and freshly ground black pepper, to taste

Marinated grilled zucchini. Photo courtesy
Patsy’s | New York City.

Preparation

1. MAKE marinade: Place all ingredients in a screw-top jar. Close tightly and shake until thoroughly blended.

2. PEEL the eggplant and then trim the ends from both the eggplant and zucchini. Cut into ½-inch rounds. Remove the stems from the mushrooms and clean by gently wiping the top of each with a damp paper towel.

3. TOSS the zucchini, eggplant and mushrooms in a large bowl with the vinaigrette marinade. Set aside for 10-15 minutes to allow flavors to meld before grilling.

4. GRILL the zucchini and eggplant for 2 minutes, turning once. Grill only the top of the mushroom, for 3 minutes.

5. ENJOY this delicious, healthy side or first course.

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